Body Bliss Life Blog

A few Saturday's ago I went to my friend Lauren's (founder of Mizuba Tea Co.) house to play with matcha and coconut butter. From this was born a delicious, refined sugar free, gluten free blueberry lemon cookie bar with a matcha coconut butter drizzle. *Queue drooling*

These little bars go together quite quickly and are filled with antioxidants from the blueberries and matcha, all the good fats and whole grains.

To make oat flour put oats into a high speed blender or food processor and process until it resembles flour. Place all the ingredients in a bowl. I found the best way to melt the coconut butter was to fill a large bowl with boiling water and sit the jar in it for about 20 minutes. It will get delicious and melty. Line a 8x8 inch baking dish with parchment and grease. Press the cookie crust into the pan with clean hands.

Blueberry Lemon Filling:

1 cup frozen of fresh blueberries

1/4 cup coconut sugar

1 T chia seeds

zest and juice from 1/2 a lemon

pinch of salt

1/4 tsp ground cardamom (optional)

In a medium bowl combine all ingredients. Pour blueberry mixture onto crust and set aside.

Cookie Crumble:

1/2 cup oat flour

1/4 cup oats

2 T coconut oil

1 T coconut sugar

pinch of salt

Combine all the ingredients in a small bowl. With your fingers, mix the coconut oil into the flour until it resembles peas. Sprinkle the topping on top of the blueberries. Place in the oven and cook for 25 to 30 minutes until the topping is golden brown. Let cool while you make the matcha coconut butter drizzle.